Toast is absolutely an essential food in daily life. On the one hand, it has enough weight. On the other hand, it is very versatile. It can simply make a special delicious breakfast food. Many classic breakfasts have the figure of toast, and everyone can DIY their favorite collocation.
Today we will make a honey toast, it tastes more sweet and delicious, has a unique flavor and sweet taste, will let you eat 100 not greasy. Old people and children like it very much. Breakfast has become very simple and convenient. Everyone can match it at will. Even if you eat it directly, it is very delicious. My family makes toast at least once a week, freezes it, and Breakfast takes a few minutes!
In addition to the first-class taste, this honey toast is also nutritious! Today, let's feel this family version of honey toast with me. It's more healthy and delicious. It's a great family version of toast. It's soft and delicious. It's not difficult to make it. It's better than the cake shop's.
[original honey toast]
Ingredients: medium dough: 175g high gluten flour, 110g water
Main dough: high gluten flour 75 g milk 55 g Sugar 20 g salt 3 G butter 15 g yeast 2 g honey 20 g
1. Prepare the necessary food materials;
2. First make the medium seed dough, mix the medium seed dough materials, ferment at room temperature for about 3 hours, or ferment at room temperature for 30-60 minutes, and refrigerate the dough for one night (12-17 hours);
3. Add in 1 scoop of flour material except for the main flour;
4. Finally, tear the dough into small pieces and add it to knead together;
5. Turn on the low speed first, then turn to the medium speed, and knead out the thick film;
6. Then add the butter softened in advance and continue to knead the dough;
7. Finally, knead out a thin film that is not easy to break;
8. Divide the dough into two equal parts and let it stand for 15 minutes or so. Then roll each small dough into a long tongue, thin one side and roll it up again;
9. After all of them are done, wake up again for about 15 minutes;
10. Roll out the dough again and roll it long. If the dough is still retracted, it needs to continue to wake up;
11. Roll it up and put it in a toaster box at 33 ℃ and 75% humidity to ferment; ferment to 8% full;
12. The oven was preheated in advance, and the oven was heated 200 and 230 for about 28 minutes;
13. My favorite original bread, with medium type dough, can delay the aging of bread. It is soft after several days. If you can't eat it, you can freeze it in the refrigerator. When you eat it, you can thaw it in advance. It's the same as the one just made. It's very good to make sandwiches;
1. The dough temperature of bread is maintained between 24 and 26 degrees, and it is not easy to ferment when the dough temperature is low. If the dough temperature is too high, it will ferment in advance, and the bread tissue will be rough;
2. Bread fermentation: the first fermentation temperature should not exceed 28 ℃, the second fermentation temperature should not exceed 35 ℃, and the humidity should be kept at 75% - 80%;
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